Growing up, dumplings (jiǎozi, 餃子) were practically their own food group in our family. A bag of dumplings was always in the freezer, ready to become an after school snack, quick breakfast, party appetizer, or lazy weeknight dinner. In this post, we’ll talk about how to cook dumplings properly, with three methods: steaming, pan-frying, and boiling.
NOTE: We worked with Kana (maker of sustainable parchment paper products) to bring you this post. All thoughts and opinions are our own.
How to Eat Chinese Dumplings
Jiaozi can be eaten any time of day, any time of year, as an appetizer, side dish, or main dish. They are the ultimate versatile food item.
They’re also a must-have on the table during Chinese New Year (particularly New Year’s Eve), since they symbolize wealth. Their shape actually resembles the gold ingots once used as currency in ancient China.
Dumplings can be steamed (zhēngjiǎo, 蒸饺), pan-fried (jiānjiǎo, 煎饺), or boiled (shuǐjiǎo, 水饺, literal translation: water dumpling). They are then served with a dipping sauce, like Chinese black vinegar or our favorite dumpling sauce recipe. They can also be eaten with hot pot meals or served in soup!
Making Dumplings
Before we get into how to cook dumplings, let’s quickly talk about how to make them!
You may have already tried some of the tasty dumpling recipes on our blog. We have built up quite the repertoire over the years. Here are some of our most popular:
- Our Original Dumpling Recipe (the first one we ever posted, still our go-to; can be customized to your own tastes!)
- Pork & Chive Dumplings (simple & classic)
- Vegetable Dumplings (the best vegan/vegetarian dumpling you’ll ever taste)
- Chicken Mushroom Dumplings (FULL of umami)
- Chicken Zucchini Dumplings (perfect for those without access to a Chinese supermarket)
- Whole Wheat Dumpling Wrappers (can be used with any of the above recipes for a healthier option)
Once you have your recipe picked out, see our full tutorial on how to fold dumplings (4 methods, from beginner to advanced).
How to Cook Chinese Dumplings
Ok, let’s get into the details on how to cook dumplings once you’ve put them all together! I’ll provide step-by-step instructions and tips for three different methods: steaming, pan-frying, and boiling.
Method 1: Steam
Steamed dumplings are not only one of the healthier ways to go, they’re delicious! The outer wrapper stays firm and a little chewy. This is also one of the better ways to cook dumplings if you really want the flavor of the filling to shine through.
Equipment Needed:
- Steaming set-up, such as a bamboo steamer & wok, metal steamer, or pan with cover/steam rack (see our post on How to Set Up a Steamer with/without special equipment)
- Non-stick steamer liners (such as these easy-to-use, sustainable parchment paper liners from Kana)
Instructions:
Fill a wok (with lid) or metal steamer with water. If using a wok with a bamboo steamer, make sure there’s enough water in the wok to come up the sides of the steamer about 1 cm, to prevent scorching.
If using a metal steamer or pan/steam rack set-up, just make sure there’s enough water to simmer for 10 minutes without drying out. Make sure the water isn’t high enough to touch the dumplings during steaming.
Take a look at the photo of the bottom of the bamboo steamer, below. The platform on which the dumplings will sit is raised about 2 cm. You want to make sure the steamer is sitting in enough water such that it doesn’t get scorched or burned, but not so much water that the boiling liquid touches the steaming platform.
You may end up having to add a little boiling water as the dumplings steam.
Line your steamer with a non-stick liner. You can use large, flat leaves of cabbage or lettuce for this, but we’re loving Kana parchment paper liners.
They’re sustainably sourced, biodegradable, and easy to use. They come in different sizes and shapes, and can be used in bamboo steamers, metal steamers, steamer baskets, and air fryers.
Bring the water in your steamer/wok to a boil.
Place the dumplings about 1-inch apart, giving them some room to expand. Once boiling, place the dumplings in, cover, and steam on medium to medium high heat for 8-10 minutes.
The water should be simmering enough to generate steam. It should not be at a rigorous boil that bubbles up and touches the dumplings or evaporates the water too fast.
That’s it!
Method 2: Pan-fry
Everyone loves the crispy bottoms on a batch of pan-fried dumplings (or “potstickers”). You really can’t go wrong with this cooking method!
Equipment needed:
- Cast iron skillet or nonstick pan with lid
- Vegetable oil
Instructions:
Heat cast iron pan over medium high heat until smoking. If using a non-stick pan, heat over medium heat until hot.
Add a couple tablespoons vegetable oil, and then add the dumplings.
Fry until the bottoms of the dumplings are lightly golden brown.
Get a tight fitting lid for your pan and hold it out in front of you as a kind of shield between you and the pan (you’re about to add the water to steam the dumplings, which will cause some oil splatter).
Add about ½ cup water to the pan and immediately cover. Allow to steam in the pan until all the water has cooked off, about 7 minutes.
Uncover and continue cooking until the pan is completely dry and the bottoms of the dumplings are crispy.
Method 3: Boil
Boiling dumplings is a great way to cook a big batch in very little time. Cooking them just right ensures that the wrappers are still al dente. Like steaming, boiling allows you to really taste the flavor of the juicy filling inside the dumplings.
Equipment needed:
- Medium to large deep pot
Instructions:
Depending on the number of dumplings cooking, bring a medium to large pot of water to a boil.
Drop in the dumplings, and stir immediately so they don’t stick to the bottom of the pot.
Bring back to a boil, and boil for 6-8 minutes, depending on their size.
Ideally, anytime the water comes up to a vigorous boil, add 1/4 cup of cold water. This cools the water down and prevents the dumpling wrappers from overcooking and becoming starchy.
A Note On Cooking Frozen Dumplings
If cooking frozen dumplings, there is no need to thaw them first. The instructions above are still accurate, you just may want to cook them on the longer side of the range (8 minutes for boiling, 10 minutes for steaming).
How to Cook Dumplings (3 Ways)
Ingredients
- fresh or frozen dumplings
Instructions
To Steam Dumplings:
- Fill a wok (with lid) or metal steamer with water. If using a wok with a bamboo steamer, make sure there’s enough water in the wok to come up the sides of the steamer about 1 cm, to prevent scorching. If using a metal steamer or pan/steam rack set-up, just make sure there’s enough water to simmer for 10 minutes without drying out. Make sure the water isn’t high enough to touch the dumplings during steaming.
- Line your steamer with a non-stick liner. You can use large, flat leaves of cabbage or lettuce for this, but we’re loving Kana parchment paper liners.
- Place the dumplings about 1-inch apart, giving them some room to expand.
- Place the dumplings about 1-inch apart, giving them some room to expand. Once boiling, place the dumplings in, cover, and steam on medium to medium high heat for 8-10 minutes.
To Pan-fry Dumplings:
- Heat cast iron pan over medium high heat until smoking. If using a non-stick pan, heat over medium heat until hot.
- Add a couple tablespoons vegetable oil, and then add the dumplings. Fry until the bottoms of the dumplings are lightly golden brown.
- Get a tight fitting lid for your pan and hold it out in front of you as a kind of shield between you and the pan (you're about to add the water to steam the dumplings, which will cause some oil splatter). Add about ½ cup water to the pan and immediately cover. Allow to steam in the pan until all the water has cooked off, about 7 minutes.
- Uncover and continue cooking until the pan is completely dry and the bottoms of the dumplings are crispy.
To Boil Dumplings:
- Depending on the number of dumplings you’re cooking, bring a medium to large pot of water to a boil.
- Drop in the dumplings, and stir immediately so they don’t stick to the bottom of the pot.
- Bring back to a boil, and boil for 6-8 minutes, depending on their size, until cooked through. Ideally, anytime the water comes up to a vigorous boil, add 1/4 cup of cold water. This cools the water down and prevents the dumpling wrappers from overcooking and becoming starchy.
These were as good as our local dumpling place which is awesome! In fact, I think they were better even if I do say so myself the only thing I would say is perhaps a warning about the splatter when adding water after pan frying so keep the pot lid handy!
Thanks so much Arpita! I’ll make a note about the tip with the lid in the recipe. I always have the lid there to shield myself from oil splatter, and kind of do it without thinking. Definitely a good point to note!
Hi! Thank you for this article! I have recently seen a blog article which explained that the flour mix used for the dumplings should vary depending on which cooking method you choose to avoid to dry/chewy dumplings. It was very brief and I haven’t heard such an opinion before. What do you think? Which kind of flour do you use for the dumpling wrappers? An article about different types of flour and their result would be really interesting. If I may make a suggestion ;-)
Hi Christine, generally, we only use all purpose flour for dumplings. I’d be interested to see that article too, but in our experience, we have boiled, fried, and steamed dumplings with the same exact homemade wrappers.
What type of dough is used for this beautiful orange dumpling? We have lost a family recipe for a dumpling made with sweet potatoes, and the internet has so far let us down on anything similar!!
Hi Audrey, we used storebought egg dumpling wrappers. They were very thin, so we doubled them up!
I love your dumplings recipes! Pork & Chive Dumplings are especially popular at my house and the Vegetable Dumplings really are exceptional.
I love to serve a variety of dumplings for guests and am wondering if you have suggestions for steaming or boiling them ahead of time (like 30-45 minutes before serving) and then keeping them warm, reheating them or saucing them in such a way that the wrappers aren’t dried out. I like to hang out with my guests before we sit down to eat.
Thanks
I’ve wondered this too! I hope you get a reply.
Hi Cecilia and Lauren, I wouldn’t suggest pre-steaming, pre-boiling, or pre-frying dumplings ahead of time. They’re really best fresh. That said, the best way to make them for guests ahead of time is to have all the dumplings made in advance on another day.
Then you can freeze them, and when guests arrive, just throw them in the pan/steamer/pot, and withint 6-10 minutes, you’re ready to eat!
How would you recommend steaming bao without a steamer basket? I’ve tried it using a wok and a plate but the baos just end up getting soggy.
Hi Annie, yes, when steaming on a non-porous surface like a plate, the water tends to collect on that surface and cause buns or dumplings to get a bit soggy. One thing you might try is placing a rack on top of the plate, placing parchment on the rack to create a flat surface, and then placing the buns on the parchment. That way, you could still use the wok/plate method and not have to go out and buy a steamer. That said, a bamboo steamer is a great investment if you plan to steam buns/dumplings/shumai/any other food relatively often.
Thank you for the large print and covering both frozen and fresh dumplings. I will try it tonight.
Love that, Grace! Enjoy those dumplings!
Thanks for your consistently excellent recipes and tips.
I got this method of boiling frozen dumplings from a master in NYC Chinatown: bring pot of water to boil. Put the dumplings in. When they float to the top and return to boil, add one cup cold water. Repeat twice. Perfect every time.
Thank you, Mark! Yes, that method is great for boiling wontons and noodles as well. Great tip to share!
Dear Sarah!
I like dumplings very much, and I eat them often. I make my own fillings, but I bought my wrappers. And I have a good bamboo steamer too.
My problem is: When I steam my dumplings, in the end the wrappers dry out a little bit, and it will not be juicy and soft. Can you help me, what do I wrong in the steaming process?
From other sources I read that the water can’t touch the steamer. Can this be the problem? That my steamer is above the water?
Thank you for your help,
Dori
Hi Dora, the water shouldn’t touch the steamer or the dumplings, that’s right. I’m wondering if there isn’t a tight enough seal on your lid, or perhaps you’re not steaming the dumplings long enough?
I was curious if you recommend frying frozen dumplings or should they only be boiled or steamed? Thanks!
You can fry them also, Laura! No need to thaw them before cooking.
I have not made these yet but in my mind, the 3 best things in the entire world to eat are char siu, beef chow fun and dumplings. Your website is awesome! (Btw, cheesecake 17? Sheer perfection. Thank you for posting it.)
Thank you so much, Linda!
As an amateur Chinese cook I have been making dumplings for years. Rather than make my own wrappers I have always used store bought wonton wrappers. My most difficult dumpling to accomplish is ha;rgo but I have had some reasonable success.
Oddly enough in my youth I owned a coffee shop in NYC and would actually put my manager in complete charge every Tuesday when I would go down to Chinatown for a dumpling lunch.I am dumpling crazy and always have a supply of home made choices in my freezer for impromptu guests pleasure.
I have found your website to be my favorite
Thank for sharing your story, Paul! Happy to have you cooking with us. :)